I tend to make tea at work and I have a tendency to over steep my leaves. While for me this tea has hints of grassy-ness its not over powering. I find I like to slightly sweeten this tea on the first infusion and brewing a second infusion afterward adding to the first cup.
Sencha Ashikubo
This tea comes from the magnificent Ashikubo valley and has undergone a long drying process. What results is a clear, mild liquor that is slightly fruitier (mango and kiwi) and toastier (corn, hazelnuts) than other, generally more herbaceous, Senchas. An ideal tea for anyone starting to discover Japanese teas.
